Easy Veggie Stock

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I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 30% off your first order here.

veggie stock


Every week when I get these delivered, I’m left with so many scraps after I meal prep. The best way to reduce waste is to put these scraps to use and make a veggie stock with pieces of the veggies you’re not using all week. Here are the scraps I used for this broth:

  • 1/2 onion, chopped with skin
  • 6 carrot tops/stems and 1 chopped carrot
  • 1 cabbage stem and a few leaves
  • 1 bunch kale stems
  • 2 turnips, chopped with skins and roots
  • 1 handful celery leaves

In a large pot, add all the vegetable scraps and cover with water. Feel free to add generous salt, pepper, garlic, thyme, or parsley to taste. Bring to a boil and then simmer uncovered for 45 minutes. Drain the liquid into a container and throw out the solid vegetables. Either freeze the liquid stock for ~3 months or refrigerate for up to a week. Use this to flavor rice/quinoa, soups, pastas, and sauces. Enjoy!

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